Wedding Menu Option 2
First Course
Selection of homemade Soups such as a traditional Leek and Potato Soup or Roasted red Pepper Soup or Cauliflower, Broccoli and Stilton Soup or a soup of your choice
(Served with a selection of rustic breads and butter)
Chilled Melon with Raspberry Coulis
Smoked Salmon, Avocado Pear, Cherry Tomatoes and Dill Salad
Entrée Course
Sirloin of Steak with Sauté Onions and Button Mushrooms, served with Chasseur Sauce
Chicken Breast, stuffed with traditional Sage and Onion, wrapped in --Bacon served with rich pan Jus
Seared Salmon Steak with Sweet Chilli Glaze
Stuffed Bell Pepper with Charred Grilled Vegetables and Cuscus (V)
The above served with
Panache of Seasonal Vegetables
Roasted Potatoes
New Potatoes in Butter and Chives or Champ Potatoes
Dessert Course
New York Baked Cheesecake with Fruit Compote
Warm Apple and Rhubarb Crumble with Vanilla Custard Sauce
Eaton Mess with Chantilly Cream
Cafeteria Coffee and Tea served from a coffee station (with Wedding Cake if appropriate)